Mexican Chorizo Hash

I am trying to find some yummy recipes that get out veggies in.  I am going to try and sell breakfast for dinner to Chris.  He's not quite as sold on it as I am.  This is a great dish to season our brand new cast iron skillets with!

2oz. raw Mexican chorizo
1 C. chopped onion
1/4 C. coarsely chopped roasted red peppers (found in a jar)
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1 6oz. package baby spinach
2 tsp. olive oil
2 1/2 C. refrigerated shredded hash browns
4 large eggs

Heat a large skillet over medium high heat.  Add chorizo to pan; cook 3 minutes or until browned, stirring to crumble.  Add onion, bell peppers, salt and black pepper; cook 3 minutes, stirring occasionally.

 Add spinach; stir until spinach wilts.

 Remove sausage mixture from pan.  Add oil to pan; swirl to coat.  Add potatoes; cook 8 minutes or until bottom is crisp.

Stir in sausage mixture.  Make 4 egg size spaces in pan with a spoon.

Crack 1 egg into each space.  Cover and cook 4 minutes or until egg yolks are slightly set.

We sprinkled a little shredded cheddar over the top before serving.


Per serving (serving size=1 egg plus 1 C mixture)  279 calories, 11.1g. fat, 12.7g. protein, 33.1g. carbs, 4.7g. fiber, 206mg. cholesterol, 2.3mg. iron, 616mg. sodium, 68mg. calcium.